Thai Consommé with Seafood and Spices

Name: Thai Consommé with Seafood and Spices
Cuisine: Chinese
Ingredients: 1.2 litres (2 pints) Home-made Fish or Chicken Stock; 2 lemon grass stalks; 175 g (6 oz) salmon fillets, skinned; 2 tablespoons plus 1 teaspoon salt; 175 g (6 oz) raw prawns; 5 sprigs of fresh coriander; 2 tablespoons lime juice; 2 spring onions, finely shredded; ¼ teaspoon freshly ground five-pepper mixture or black pepper; ¼ teaspoon freshly ground five-pepper mixture or black pepper; 1 fresh red chilli, seeded and finely shredded; 1.2 litres (2 pints) Home-made Fish or Chicken Stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Thai spices and herbs are so fragrant and aromatic that they can easily transform any dish into an explosion of tastes. In this savoury soup, I use the Chinese steeping technique to cook the seafood, while seasoning the broth with Thai essence. I think it makes a sensational beginning for any meal.

Ingredients

175 g (6 oz) raw prawns
2 tablespoons plus 1

Asia
China
Thailand
Fish course
Soup
Pescatarian
Gluten-free
South East Asia

Method

Peel the prawns and discard the shells. Using a small, sharp knife, remove the fine digestive cords. Wash the prawns in cold water with a tablespoon of salt. Drain and repeat. Rinse well and pat dry with kitchen paper. Cut the salmon into 2.5 cm (1 in) cubes.

Peel the lemon grass stalks to the tender, whitish centres and crush them with the flat of a knife. Then cut them into 7.5 cm (3